Ingredients
4 ounces blue cheese, crumbled (about 3/4 cup)
12 cup plain nonfat yogurt
14 cup buttermilk
fresh ground black pepper
2 heads iceberg lettuce, each cut into quarters
2 green onions, chopped
Method
Sources
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Recipe1M+
dataset
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Recipe1M+
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Ultra-fine weave for Greek yogurt, labneh, soft cheese
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Firm brittle gel — works with calcium and milk proteins
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As an Amazon Associate, Foodgeist earns from qualifying purchases.
Ultra-fine weave for Greek yogurt, labneh, soft cheese
Practical fermentation — cheese, yogurt, pickles, vinegar, miso
Firm brittle gel — works with calcium and milk proteins
Humidity-controlled cheese storage — keep artisan cheese perfect
Stainless press for hard cheeses — cheddar, gouda, manchego
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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in medium bowl, whisk together mayo, 1/2 cup of the blue cheese, yogurt, buttermilk, and vinegar until nearly smooth. mix in remaining blue cheese. season with black pepper. (dressing can be made 1 week ahead and stored in refrigerator). arrange lettuce wedges on 8 plates. spoon dressing over wedges. sprinkle with green onions and season with additional black pepper.